Triple Chocolate Espresso Bean Cookies Recipes

DOUBLE CHOCOLATE AND ESPRESSO COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES

Steps:

• Preheat oven 375°F.
• In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
• In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
• Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
• Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
• Drop the dough by heaping tablespoons onto a cookie sheet.
• Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
• Allow to cool.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE

Steps:

• Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. On low speed, beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

FUDGY TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

TRIPLE CHOCOLATE-ESPRESSO CHEESECAKE

Steps:

• MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
• Refrigerate the crust while making the filling.
• MAKE THE FILLING: Preheat oven to 350*F.
• Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
• Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
• Add the sour cream; blend well.
• Scrape down the sides of the bowl.
• Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
• Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
• Add the melted chocolate; blend well.
• Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
• Pour the filling into the chilled crust; let rest for 10 minutes.
• Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
• Turn off the oven and let the cheesecake cool inside for another hour before removing.
• Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
• Pour the cream over the chopped chocolate and let stand for 1 minute.
• Stir to melt the chocolate.
• Stir in the espresso; let mixture cool to room temperature.
• Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
• Refrigerate the cake for at least 6-8 hours to set before serving.
• If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.